Prechopped sweet potato is now available in most grocery stores. If you’re unable to find it, peel and cube two small sweet potatoes to measure about 3 cups.

Olive oil-flavored cooking spray

1  cup  diced cooked ham (such as Cumberland Gap)

1 1/2  cups  sliced leek (about 1 large)

2  tablespoons  water (optional)

3  cups  refrigerated cubed peeled sweet potato (such as Glory)

1  cup  fat-free, less-sodium chicken broth

2  cups  water

1  (5-ounce) can evaporated fat-free milk

1/4  teaspoon  freshly ground black pepper

Thinly sliced leek (optional)

Thinly sliced green onions (optional)

Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add ham; cook 3 to 4 minutes or until browned, stirring frequently. Remove ham from pan; set aside.  Add leek to pan; coat with cooking spray. Cook leek, covered, 5 minutes or until very tender, stirring occasionally. Add 2 tablespoons water to pan, if needed, to prevent burning.  Add sweet potato and next 4 ingredients, scraping pan to loosen browned bits; bring mixture to a boil. Cover, reduce heat, and simmer 15 minutes or until sweet potato is very tender. 

Place half of potato mixture in a blender or food processor. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Process until smooth. Pour puree into a large bowl. Repeat procedure with remaining mixture. Return pureed mixture to pan. Stir in 3/4 cup reserved ham. Ladle soup into bowls; top servings evenly with 1/4 cup reserved ham. Garnish with sliced leek and onions, if desired.

Yield: 4 servings (serving size: about 1 1/4 cups)